May 20, 2011



Red Snapper Ala Badjao Ingredients:
2 pcs. whole red snapper (lapu-lapu)
1 cup boiled mussels
1 cup boiled clams
1 cup cooked shrimp
2 onions, chopped
3 tomatoes, chopped
4 fresh red chili (siling labuyo)
1 head garlic, crushed
5 tsps. fish stock
2 pcs. calamansi, juice only
salt to taste
pepper to taste

Red Snapper Ala Badjao Procedures:
1.  Clean the red snapper, remove the scales but leave the head and tail.
2. Slit the underside of the fish and remove the backbone. This will create a cavity; set aside.
3. Discard the shells of the mussels and clams devein the shrimp; set aside.
4. Heat oil in a pan and saute onion and garlic until crisp. Add the remaining vegetables. Add the mussels, clams and shrimps. Stir-fry.
5. Add the fish and season with salt and pepper. Cook some more until the liquid has reduced. Stuff this mixture with the red scapper cavity.
6. Wrap the red snapper in banana leaves and steam. (Alternatively, you can also use the oven and bake the red snapper in moderate heat if steaming is not desired.)

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2 responses to "RED SNAPPER ALA BADJAO"
P. Cook said:
June 5, 2011

What’s red snapper in Tagalog? It would be interesting to use this fish in a spicy dish. The name is a perfect match :)

Jeff said:
July 19, 2011

Red Snapper in Tagalog is Maya-maya which is often red but sometimes quite pink or orange in color. Sometimes if there are no Snappers around they settle for the Grouper Fish aka Lapu-lapu which is Red Orange or Brown in color with blotches all around.

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